Check Out This Vegan Buddha Bowl Recipe!

It’s time for a savory buddha bowl recipe made with General Tso’s mushroom “chicken”, ginger sesame quinoa & refreshing watermelon radish salad.  Chef Anu, Haitianut Claiborne, an executive chef for 10 years, shows us how to make this simple yet super special bowl of goodness.  Let’s check it out…

 

 

Who Is Chef Anu?

Chef Anu has been an executive chef for 10 years & a chef instructor for a non-profit teaching children culinary skills and nutrition. She is currently wrapping up her first cookbook “Plant-based Alchemy” and is pursuing a degree in Alternative Medicine. She uses influences from her roots (Panama) and other international flavors from around the world; with a focus mainly but not limited to food dishes from the diaspora. She was raised plant-based, in Brooklyn, NY, and has a deep love and respect for creating healthy plant-based dishes that are sustainable as well as practical. Chef Anu is an advocate for growing one’s food and adapting that process for one’s environment and is currently looking to start online classes in order to teach children and parents how to grow food in the city. She has also assisted others to understand healing modalities such as chi gong, tai chi, acupuncture, meditation, and kundalini yoga in order to achieve optimum health inside and out.

 

Chef Anu

Chef Anu

 

A Closer Look At This Buddha Bowl Recipe

This buddha bowl recipe is all about the oyster mushrooms and ginger-scented quinoa!  I love oyster mushrooms, quinoa, and buddha bowls, so this is a recipe I must try.  And it is so simple with only a few steps, made with very little effort, but a lot of love.  Buddha bowls are generally super healthy and this one also seems to be a healthy choice.  Quinoa is full of protein and fiber, helping to keep you full for a good amount of time.  So give this recipe a try, it is posted below.

 

buddha bowl recipe

The finished buddha bowl. Looks so beautiful and delicious.

 

buddha bowl recipe

Vegan Oyster Mushroom Buddha Bowl

Buddha Bowls are simple to make and so delicious. This one is made with oyster mushrooms, special sauce, and ginger-scented quinoa. Everything in this bowl brings you a burst of flavor you will love.
Course Dinner, Lunch
Cuisine Asian

Ingredients
  

  • General Tso’s Oyster Mushroom:
  • olive oil for cooking
  • 25 Oyster Mushrooms washed & dried
  • General Tso’s Sauce: non traditional
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger minced
  • 4 garlic cloves minced
  • 1/2 cup ketchup or hoisin sauce
  • ¼ cup dried chili peppers seeded & finely chopped
  • 3 tablespoons agave nectar
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • ¼ cup rice wine or white wine
  • 1 tablespoon corn starch plus two tablespoons of water
  • Ginger Scented Quinoa:
  • Olive oil
  • 4 garlic cloves whole
  • 4 tablespoons ginger minced
  • 1 cup quinoa
  • 2 cups water for a firmer quinoa use 1 3/4 cups water
  • 2 teaspoons ginger powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 teaspoon creole powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon braggs liquid aminos
  • Sea salt & black pepper to taste
  • Sesame Ginger Red cabbage:
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 2 Cups red cabbage finely sliced
  • 2 teaspoons ginger minced
  • 2 garlic cloves minced
  • 1 tablespoons agave
  • 2 table spoons rice wine vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions
 

  • For The Oyster Mushrooms:
  • Heat olive oil in a  wok or non-stick saucepan and cook mushrooms on a high flame until golden brown. Add the desired amount of sauce (for a glaze use less sauce)to mushrooms and cook for another minute.
  • For The Ginger Red Cabbage:
  • 1 teaspoon all purpose seasoning
  • Add ingredients for vinaigrette to a mixing bowl. Toss red cabbage & vinaigrette together and mix well
  • Assemble Buddha bowl with Citrus greens, quinoa, red cabbage, mushroom & watermelon radish. Serve, Enjoy & be well!
  • For The General To a’s Sauce:
  • Combine corn starch & water together in a mixing bowl and mix well; add additional ingredients for the sauce until mix for about 30 seconds. Cook on the stovetop until the sauce begins to thicken up.
  • For the ginger scented quinoa:
  • Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.
  • For the sesame ginger scented quinoa:
  • Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.
Keyword vegan
Tried this recipe?Let us know how it was!

Thanks For Stopping By For This Buddha Bowl Recipe

Thanks so much for joining us for lunch.  This Buddha Bowl recipe is so delicious, I hope you give it a try.  If you are looking for other delicious vegan recipes to test out, be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!